Keto Creamy Spinach And Avocado Dip Recipe

About this recipe

This rich and creamy dip combines fresh spinach, avocado, and a hint of lemon for a keto-friendly appetizer or dinner side. Perfect for pairing with low-carb vegetables or keto crackers.

Ingredients

• 250 g Spinach - Chopped
• 150 g Spring Onion (Kandychi Path)
• 100 g Garlic - Single Clove
• 185 g Nestle A+ Cup Curd - With Bhuna Jeera
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 100 g Habanero Hot Sauce
• 1 kg Supreme Harvest Iodized Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil

Instructions

1. 1. Heat 1 tablespoon of extra virgin cold pressed avocado oil in a large skillet over medium heat.
2. 2. Add 2 chopped spring onions and cook until softened, about 8 minutes.
3. 3. Reduce the heat to medium-low, add 1 minced garlic clove, and cook, stirring occasionally, until the garlic is very soft and golden, about 20 minutes.
4. 4. Add 6 cups of chopped spinach to the skillet and cook, tossing often, until wilted, about 4 minutes. Let the mixture cool slightly.
5. 5. Transfer the cooled mixture to a food processor and puree until smooth.
6. 6. Add 1 cup of Nestle A+ Cup Curd - With Bhuna Jeera, 1 teaspoon of lemon juice, 1/2 teaspoon of hot sauce, and 1/4 teaspoon of iodized salt to the food processor. Season with freshly ground black pepper to taste.
7. 7. Puree the mixture again until smooth and creamy.
8. 8. Transfer the dip to a bowl, cover, and refrigerate for at least 1 hour or up to 3 days.
9. 9. Stir the dip before serving and enjoy with low-carb crudités or keto-friendly crackers.